LAS BRAZA'S MEXICAN GRILL
LAS BRAZA'S MEXICAN GRILL has 6 health inspections on file for its TALLAHASSEE location, with an overall rating of 2.6/5. Recent inspections show improving food safety practices.
8159 WOODVILLE HWY
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 9/30/2025
Inspection #: Visit ID: 13533129
- N/A:No Violations Were Observed
Inspection Date: 9/29/2025
Inspection #: Visit ID: 10934958
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-05-4:Basic - Cardboard used to line food-contact shelves in walk in cooler.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler handle and latch in disrepair. Mop sink detached from wall and missing one leg. Deep freezer door detached from freezer body.
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor in back storage area and margarine stored on floor in kitchen.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall next to ice machine, above hand sink in kitchen, and in ceiling next to beam in kitchen.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's and women's restrooms. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on vent covers in walk in cooler and hood filters on cook line. See stop sale.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. Empanadas stored uncovered in walk in and pork chops stored uncovered in reach in freezer.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on make table on cook line.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee stick finger in cold holding cooked spinach to check temperature. See stop sale.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above avocados and tomatoes in walk in cooler. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found in the following locations: 60 rodent droppings in the back storage area on the floor and on the shelves, 5 rodent droppings under the mop sink, 3 rodent droppings behind the standing warmer in the kitchen, 21 rodent droppings behind the deep freezer in the kitchen, 1 rodent dropping under the single service item storage by the pick up line. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 48f, cooked spinach 58f, sour cream 51f, pico 56f, diced tomatoes 47f, shredded lettuce 57f, sour cream 57f, diced tomatoes 58f, pico 57f, diced tomatoes 58f, plantains 54f, chili relleno 57f. Per employee all food prepared previous night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48f, cooked spinach 58f, sour cream 51f, pico 56f, diced tomatoes 47f, shredded lettuce 57f, sour cream 57f, diced tomatoes 58f, pico 57f, diced tomatoes 58f, plantains 54f, chili relleno 57f. Per employee all food prepared previous night. Per employee all food prepared previous night. Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up observed on cutting board on make table.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Inspection Date: 6/11/2025
Inspection #: Visit ID: 8886855
Inspection Date: 9/9/2024
Inspection #: Visit ID: 8750143
- 36-22-4:Basic - Accumulation of water on floor in front of walk in cooler door.
- 10-14-5:Basic - Ice bucket stored on floor not inverted between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided employee with hand wash sign during inspection.
- 42-01-4:Basic - Observed wet mop stored in bucket not allowing to properly air dry at dry storage area.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed salsa 93F in walk in cooler at 3:15. Per employee cooked and cooling since 11:00. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 85F and shredded chicken 83F in hot hold cabinet at 3:30. Per employee held since 11:00. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at kitchen area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep area. Employee stored paper towels during inspection. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink in prep area. Employee stored soap during inspection. Corrected On-Site
Inspection Date: 3/27/2024
Inspection #: Visit ID: 8593231
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked while still wet.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Oberved 3 compartment sink at bar set up rinse, wash and dump sink. Not correct order and no sanitizer.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and knives stored with food contact side up.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in non food grade bags in walk in cooler and on hot hold line in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen prep area. Employee restocked. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook in kitchen and one server over 60 days with no training.
Inspection Date: 1/17/2024
Inspection #: Visit ID: 8389304
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler and accumulation of grease on hood at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed three raw chicken tenderloins 46F in some parts on top of make table at cook line at 1:30. Per manager since 11:30. Manager covered chicken so it can properly maintain cold temperature. New temperature at 2:00: 40F. Corrected On-Site